Pages: 1 2
Need a good Amber
Irish Moss shouldn't be boiled for the full length I don't think. I usually don't add it earlier than 30 minutes....
As for using a secondary, it is not really needed. Although you could and I don't think it would cause any harm....
Ricka182 says don't squeeze the bag of steeping grains. I'd never heard that before. Does it just wring out rank stuff of what?
gimmebeer wrote:
Ricka182 says don't squeeze the bag of steeping grains. I'd never heard that before. Does it just wring out rank stuff of what?
Squeezing grains releases tannins into your wort. These tannins can contribute unpleasantries such as an astringent taste or increased haziness.
I didn't know that about squeezing grain. Makes sense, though. It's unbelievable how much stuff you can learn on sites like this that isn't any any book I've seen. Thanks, FirePit and Ricka.
Other than reaping the benefits, the best part of brewing is learning from other brewers...it's little things that really count...
So I went to check my gravity tonight to see how everything was doing and had a bit of a surprise. Floating on the top of my beer were 'colonies' of what looked like tapioca pieces.
The batch seems to have a good color and smell, and the gravity reading came in at 1.008, so I plan on going forward with it, just curious as to what this is. It almost looks to me like colonies of dead yeast. Is that a possibility, or is it something else? If this is an infection, should I toss it instead of bottling?
Too late for a brew now, but I tossed a couple in the fridge for tomorrow...
I think you'll be fine. I've never had them, but I've heard of others who have the little white colonies floating on top. As to what they are, I don't know. I don't think it's an infection though.....either way, it won't kill you, maybe the good taste, but not you. Try it out and see how it is....
oh, and the pictures didn't link right....
Going to try the pictures again. Hopefully they will work this time. Unless someone says this is definitely an infection I do plan on going through with it. Crossing my fingers...
can't say I've had batches have that much yeast on top before, but similar... As ricka said, just try it. Smell and taste is the best way to tell if it's infected, not by asking a bunch of people on the internet... don't just dump it, try it first. my hunch is it's fine and just needs to secondary a while to clear up.
I have seen that before, its fine. Sort of looks like large cornflakes.
What yeast is this again?
I used the Yeast: WLP001 that ricka suggested as I don't have any yeast prefernces built up yet myself. It still smelled like beer and had a gravity that was in the target area, so I think it will probably be fine. I did skim off a little of the 'gunk' last night and should be able to leave the rest with the trub when I rack. Just another part of the learning process.
I do have to say that 'large cornflakes' is a very good description, as that is how they acted when I pulled them out.
Thanks all for your thoughts and advice!
I bottled this batch two weeks ago, and tried some both weekends since. Even after just a week it was a very smooth and drinkable beer. Another week has definitely added more characteristics to it, and I am very happy with the results. There is a noticeable spice flavor, almost like nutmeg, at first which I am assuming is from the Hallertauer hops.
Thanks everyone that helped out with the recipe! Much appreciated. I am going to try to get a good picture, if I can, and post it up soon. It didn't turn out quite as clear as I had hoped, but I attribute that to the irish moss for the full boil and the lack of secondary. I'm not terribly worried about it though, as it just means I'll have to try again! 
Thanks again!
Here is an amber that I made- The keg got drained pretty quick. This is an all grain version i have
9# 2 row
.75 # caramel 40
.25 # caramel 120
1# light munich
,5 oz Newport (9.5aa) 60 minutes
.5 cascade and .5 amarillo (first wort hop)
Irish moss at 20 min.
.25 cascade .25 amarillo 5 minutes
can use safale us05 or wyeast 1056 - ferment at 70
mash out for 60 minutes at 152 deg using 1.5 qt water per # of grain
partial mash just sub the 2 row with 5.25# of light DME
Pages: 1 2
Search Home Brewing Knowledge Base
Custom Search
|